Weed-Cooked BBQ

Thanks to several alert readers, most notably (for his alias) Mr. “Portly Pirate”, for pulling themselves away from their munchies long enough to point out a highly interesting story from Gaston County.

According to news accounts, the owner of a local barbecue restaurant confused pit-cooking for pot-cooking, as he and three others were arrested on drug charges after an undercover agent bought over 30 pounds of barbecue marijuana on/near the premises.  The restaurant’s name?  Smokey’s BBQ, natch.

I should note that Porky LeSwine generally follows the “judge not lest ye be judged” philosophy.  But 30 pounds is a whole lot of weed.  Perhaps the good folks at Smokey’s caught the spirit of the Campaign for Real Barbecue and were starting a neo-traditional alternative to wood-cooked BBQ: weed-cooked BBQ.  One can only speculate.

Finally, I try not to stereotype folks, but one look at the pictures of the suspects and the only question in my mind is not “Are they really pot dealers” but rather “Where they are hiding their meth stash?”  A quick visit to the restaurant’s Facebook page reveals no answer to that question, but interestingly posts from early April indicate that the restaurant was going out of business.  That seems all but certain now.  I guess my dreams of a barbecue sandwich with a scoop of marijuana slaw are dashed again.

 

 

 

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The Right to Bear… Grease?

Leave it to the elected officials of Alabama to take crazy to another level, an ignominious tradition they’ve upheld for decades.  In his Washington Post blog, journalist (and bona fide yankee*) Reid Wilson notes that Alabama State Representative Steve Hurst believes so strongly in the 2nd amendment that he towed a “gun-shaped barbecue” behind his truck.  Yes, you read that right.  Read the full story (and see the picture) in the Post.

Gun control supporters should take solace that the cooker in question is a simple revolver, not an assault weapon. Better yet, there is no propane tank in sight (could it be that this apparent nut job is a supporter of the Campaign for Real Barbecue?).  Upon reflection, perhaps Representative Hurst deserves everyone’s vote.

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*Southerners everywhere should, of course, note the author’s deep ignorance of the south based on him referring to a grill/cooker as a “barbecue”.  If only that pesky 1st amendment to the constitution were amended, we could prevent such disgraceful speech.

Durham Becoming a BBQ Mecca?

It’s a bit of hyperbole to refer to Durham as a BBQ mecca, but here it is:  http://durhamnewsservicemainfeed.blogspot.com/2014/04/durham-becoming-bbq-mecca.html?m=1  Yet honestly, when Ed Mitchell’s Que opens (next month, as of last report) Durham will have four True ‘Cue certified wood cooking barbecue joints, which puts the mid-sized city on the BBQ map in a way that was hard to imagine just a few years ago. Durham’s already on the culinary map regionally and nationally, so it’s fitting that the city is starting to show some pride in its barbecue beyond the long-standing but gas-reliant “barbecue” restaurants that long were Durham’s go-tos.

Sure, Durham isn’t quite Lexington, NC, which has easily been the state’s BBQ standard bearer for years, and it’s sure not Austin, TX when it comes to a growing urban BBQ scene, but Durham is a pit-cooked barbecue leader among urban North Carolina communities.  Let’s hope others follow the Bull City’s lead–Raleigh, are you paying attention? Charlotte, are you out there?  Wilmington, do you even care? I could go on…